Jake Harper
Chicken stew is a hearty, savoury dish that is perfect for cold, wintry days. The key to a delicious chicken stew is the herbs used to flavour the dish. While there are many ways to make chicken stew, the herbs most commonly used are parsley, thyme, rosemary, and sage. Other herbs that can be used include basil, oregano, ginger, fennel, and garlic. These herbs add an earthy, savoury flavour to the dish and make your house smell amazing while the stew is cooking!
| Characteristics | Values |
|---|---|
| Herbs | Parsley, thyme, rosemary, sage, basil, oregano, ginger, fennel |
| Chicken | Thighs, boneless, skinless |
| Vegetables | Onion, carrot, celery, garlic, potatoes, sweet potatoes, red pepper, green beans, baby potatoes |
| Seasoning | Salt, pepper, paprika, cumin |
| Thickening | Flour, cornstarch, instant potatoes, roux, cannellini beans |
| Broth | Chicken broth, chicken stock, wine |
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What You'll Learn
Thyme, rosemary, and parsley
When making a chicken stew with these herbs, it is recommended to use chicken thighs, as they tend to hold up better during the cooking process and remain tender. However, chicken breasts can also be used if added towards the end of the cooking time.
To begin preparing the stew, it is important to first rinse and pat dry the chicken. Then, create a herb butter mixture by combining softened butter with finely chopped herbs and garlic. This mixture is then smeared underneath the skin of the chicken, ensuring an even distribution. The chicken is then baked until cooked through.
While the chicken is baking, you can prepare the rest of the stew. This typically includes vegetables such as carrots, celery, onions, and potatoes, as well as a combination of chicken and vegetable broth. The vegetables are sautéed or softened, and then the broths are added along with the herbs. The stew is then brought to a boil and simmered until the potatoes are tender.
Finally, to thicken the stew, a flour and butter mixture is created in a separate saucepan and added to the stew. Freshly chopped parsley can be added at the end for an extra burst of flavour and colour. This hearty and fragrant chicken stew is then ready to be served and enjoyed.
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Oregano, basil, and thyme
Basil is another herb that works well in chicken stew. It is often used in dried form, along with other Italian seasonings like oregano, parsley, thyme, and rosemary. Basil enhances the earthy, savoury flavour of the dish.
Thyme is a versatile herb that can be used fresh or dried in chicken stew. It is commonly added towards the end of the cooking process to preserve its delicate flavour. Thyme lends a lightness to the dish, helping to balance the other ingredients.
Chicken stew recipes often combine these three herbs with other seasonings like paprika, cumin, and coriander to create a warm, savoury aroma and flavour. The herbs are infused into a broth that incorporates vegetables like onions, garlic, carrots, and potatoes, as well as chicken. This creates a hearty and comforting meal.
When using oregano, basil, and thyme in chicken stew, it is essential to consider their proportions relative to other ingredients. Adding too much of any one herb can overwhelm the dish's flavour profile. Fresh herbs also require a larger quantity than dried herbs to achieve a similar flavour impact.
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Parsley, thyme, and rosemary
For dried herbs, use half a teaspoon each of thyme and rosemary, and one teaspoon of parsley. If you're using fresh herbs, use one tablespoon of chopped parsley, and half a tablespoon of fresh rosemary. Thyme can be added as two sprigs, which you can remove before serving.
Chicken stew is a hearty, comforting dish, and these herbs complement the rich flavours of the chicken and vegetables. Parsley is a versatile herb that adds a pop of colour and a fresh flavour. Thyme is an aromatic herb that adds warmth, and rosemary is a woody herb that gives a lovely fragrance to the dish.
You can also add other herbs and spices to your chicken stew, such as sage, oregano, paprika, and cumin, to create a complex and aromatic flavour profile. But be sure not to overdo it—a simple combination of parsley, thyme, and rosemary will create a delicious, fragrant, and inviting chicken stew.
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Sage, rosemary, and thyme
Sage is a member of the mint family, with a flavour that is strong and slightly savoury. It is a robust herb, so a little goes a long way. Rosemary is another fragrant, evergreen herb, with needle-like leaves. It has a strong, distinctive aroma and flavour. Thyme is also part of the mint family and is related to oregano. It has a subtle, dry aroma and a slightly minty flavour.
When making a chicken stew with these herbs, it is recommended to use fresh herbs, as dried herbs will not impart the same unique, fresh flavour. Chicken thighs are the best cut of meat to use, as they stay juicy and tender, even with a long cooking time. Brown the chicken first, to add colour and flavour. You can also marinate the chicken for a few hours or overnight before cooking to enhance the flavour.
To make a sage, rosemary and thyme chicken stew, first heat some olive oil in a pan. Add diced onions, garlic and celery and saute until fragrant. Then add the herbs, along with diced tomatoes, chickpeas, green peas and potatoes. For a more substantial stew, you can also add some white wine and chicken broth. Season with salt and pepper to taste.
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Fresh vs dried herbs
When making a chicken stew, you can use either fresh or dried herbs. However, there are some key differences between the two that you should consider when deciding which type of herb to use.
Fresh herbs are known for their delicate and subtle flavours and are best used towards the end of a recipe as a longer cooking time can cause them to lose potency. They are ideal for adding a bright freshness to your dish. Delicate, leafy herbs like parsley, tarragon, and chives are always better when fresh and should be avoided when dried since they don't add much flavour to a dish. They are best when raw or cooked for just a few minutes. If you're making a raw dish like a salad with fresh herbs, a tarragon dressing, or a pasta salad with fresh basil, then fresh herbs are the way to go.
On the other hand, dried herbs have a more concentrated flavour and can be slightly bitter. They are perfect for infusing flavour over time, making them a good choice for soups and stews. Dried herbs are also more cost-effective and convenient as they have a longer shelf life than fresh herbs. When substituting dried herbs for fresh, use a smaller amount as they are more potent. As a general rule, use a third of the amount of dried herb as you would fresh. For example, if a recipe calls for 1 tablespoon of fresh rosemary, use 1 teaspoon of dried rosemary instead.
Some common herbs used in chicken stew include rosemary, thyme, and parsley, which can be used either fresh or dried depending on your preference and the specific requirements of your recipe. Other ingredients that can be added to a chicken stew include chicken thighs or breasts, carrots, celery, garlic, potatoes, onions, and various seasonings.
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Frequently asked questions
Parsley, thyme, rosemary, sage, oregano, and basil are all popular herbs used in chicken stew.
You can use either fresh or dried herbs in chicken stew. If you are using fresh herbs, you will need three times the amount of dried herbs that the recipe calls for.
You can add dried herbs at the beginning of cooking to infuse the broth with flavour. Fresh herbs should be added at the end of cooking or used as a garnish.
Yes, Italian seasoning can be used in chicken stew. It is a blend of herbs such as oregano, thyme, and basil, and can be used in place of individual herbs.
